Small Focaccia Breads

(*) Small patties

Sift flour into a large enough bowl and make a well in the center. Mix the yeast with a quarter of the water and pour it into the flour well, mix it with flour to form a thick little dough. Sprinkle some flour over it and let this dampfl rise until the surface shows cracks.

Sprinkle the salt over the flour, add the remaining water and olive oil and knead for five to ten minutes until the dough is smooth, elastic and soft. Return to the baking bowl and dust with a little flour. Cover the baking bowl with a dishcloth and let the dough rise in a warm place until it has doubled in volume.

Knead again and divide into two portions (for 4 patties).

For the topping 1, remove the skin from the onion, halve it and cut it lengthwise into strips. Halve and pit the olives. Strip the rosemary needles from the sprigs and chop finely. Press a good half of the olives into one portion of the dough. Divide the olives in half and form the two pieces of dough into patties of about 8 x 10 cm. Place them on a baking tray greased with olive oil. Then spread the remaining olives, onions and rosemary evenly over the two patties. Sprinkle with a small amount of coarse salt and drizzle evenly with olive oil. Cover with a wet dish hangl and let rise repeatedly for half an hour.

For the topping 2 cut the gorgonzola into small cubes.

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